Best 3 Veal With Peppers And Onions Recipes

Indulge in a culinary journey with our diverse collection of veal recipes, each offering a unique taste experience. From the classic Veal Marsala with its rich and savory sauce, to the tender and flavorful Veal Piccata, we have something to satisfy every palate. Explore the aromatic Veal Stew, where succulent pieces of veal are braised in a flavorful broth infused with herbs and vegetables. If you prefer a lighter option, try our refreshing Veal Saltimbocca, where thinly sliced veal is topped with prosciutto and sage, then pan-fried to perfection. For a hearty and comforting meal, our Veal Osso Buco is a must-try, featuring tender veal shanks braised in a rich tomato sauce. And for a taste of the Orient, our Veal Teriyaki Stir-Fry combines tender veal with a sweet and savory teriyaki sauce, creating a harmonious blend of flavors. Embark on a culinary adventure with our selection of veal recipes and discover new favorites to tantalize your taste buds.

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VEAL AND BELL PEPPERS

Veal and Bell Peppers image

A very versatile main course you can spice up with the addition of crushed red pepper flakes if you like your food on the spicey side. Goes great over rice or pasta or can stand on its own.

Provided by BoxOWine

Categories Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs veal, cubes
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 garlic cloves (minced)
1 cup dry red wine
2 (14 1/2 ounce) cans diced tomatoes (with Italian herbs)
1 cup chicken broth
1 large onion, thinly sliced
1 large red pepper, thinly sliced
1 large green pepper, thinly sliced
1 (13 ounce) can mushrooms (optional)

Steps:

Combine flour with salt and pepper.
Coat veal cubes with flour.
Saute the veal cubes in olive oil in dutch oven until lightly browned.
Add additional oil if pot appears too dry.
Add minced garlic and saute a few minutes to release the flavor of the garlic.
Remove veal and garlic from pot.
Add wine to pot, scraping up browned bits.
Bring to boil and cook for a few minutes to reduce the wine by half.
Add diced tomatoes and chicken broth to the pot.
Bring to boil, while stirring.
Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
Add peppers and onions, cover and simmer approx 30 minutes.
Add mushrooms (if desired).
Stir until heated.
Serve in bowls wih crusty bread for dipping into the sauce.
Entree is also excellent served over rice, pasta, or a side of mashed potatoes.

VEAL CHOPS WITH PEPPERS

Veal Chops with Peppers image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (1 1/2-inch thick cut) bone-in veal chops
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, smashed away from skins
6 cubanelle Italian sweet peppers, sliced
1/2 cup dry white wine
2 hot cherry peppers, chopped
2 to 3 tablespoons juice from pepper jar, a splash
Chopped flat-leaf parsley, for garnish

Steps:

Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

VEAL CUTLET WITH RED PEPPERS

Veal Cutlet with Red Peppers image

I've made this for many guests over the years, and they all tell me how much they enjoy it. It's very pretty with red bell pepper. -Karen Johnson

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1-1/2 pounds veal cutlets (about 1/4 inch thick)
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons grated lemon zest
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
6 tablespoons butter, divided
2 medium onions, sliced
2 medium sweet red peppers, julienned
1/2 pound fresh mushrooms, sliced
1 can (14-1/2 ounces) chicken broth
2 teaspoons cornstarch
2 teaspoons water

Steps:

Place veal in a 13x9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon zest, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature., Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside. , In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes., Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.

Nutrition Facts : Calories 413 calories, Fat 27g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 826mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.

Tips:

For the best flavor, use good quality veal that is fresh and tender.
Make sure to slice the veal thinly against the grain so that it cooks evenly.
Season the veal with salt, pepper, and other spices of your choice before cooking.
Sear the veal in a hot pan until it is browned on all sides. This will help to lock in the juices and flavor.
Add the peppers and onions to the pan and cook until they are tender.
Add the tomatoes and cook until they are softened.
Add the wine and broth and bring to a simmer. Cook for 15-20 minutes, or until the veal is cooked through.
Serve the veal with peppers and onions over rice or pasta.

Conclusion:

Veal with peppers and onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The veal is tender and flavorful, and the peppers and onions add a nice sweetness and crunch. This dish is also very versatile, and you can easily add other ingredients to it, such as mushrooms, zucchini, or olives.